Diabetic-Friendly Holiday Desserts

Cakes and cookies and pies, oh my!

What is a diabetic to do when confronted with all these sweet things, particularly around the holidays? I struggled with this for a few years after my diagnosis. The first year, I avoided them like the plague. The second year, I indulged a little bit. Then I discovered a way I could have my holiday favorites.

I am not a nutritionist or a doctor, so I cannot claim that these recipes are fully acceptable, but they do allow me -- and now you -- to avoid the stress and potential sugar-shock of this time of year.

Sugar-Free Cheesecake

Crust:
1 1/4 cups Graham Cracker Crumbs*
3 Tbsp. Butter, melted

Filling:
3 8-oz packages cream cheese
1 c Splenda Granular
2 Tbsp. All-Purpose Flour
2 tsp. Vanilla
3 Eggs
1/4 cup Reduced Fat Milk

Directions:

1. Preheat oven to 400° F.
2. Mix crust ingredients together, and press into a 10” spring form pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
3. Reset oven temperature to 325° F
4. Beat cream cheese, Splenda Granular and flour together until well mixed and smooth. Add vanilla and lemon peel. Beat until smooth. Add eggs one at a time, beating well after each addition. Add milk and mix until well blended.
5. Pour filling over crust and bake 50-60 minutes or until slightly firm to the touch. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4-6 hours before serving.

*Graham cracker crumbs can be replaced with crushed vanilla wafers, crushed chocolate wafers or crushed ginger snaps. Two teaspoons grated lemon peel can also be added to the filling to make a lemon cheesecake

Pumpkin Nut Bread

Ingredients
1 1/3 c all-purpose flour
1/2 c Splenda Granular
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt (optional)
1 1/4 c pumpkin
1 Tsp canola oil
1/3 c reduced fat milk
2 teaspoons vanilla
1 1/2 tsp pumpkin pie spice
1/4 c chopped nuts

Directions

1. PREHEAT oven to 350 degrees F. Spray a 9X5-inch loaf pan with nonstick cooking spray. Set aside.
2. BLEND the dry ingredients in a large mixing bowl. Set aside.
3. ADD oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed.
4. ADD chopped walnuts. Stir until just mixed.
5. POUR batter into prepared pan. Bake in preheated 350 degrees F oven 45-55 minutes or until rich brown and the center is set.

The thing about both of these recipes? No one really knows if they're sugar-free/Splenda or regular sugar unless you tell them. So don't tell them.